Crockpot Hashbrown Casserole Recipe
Crockpot hashbrown casserole is easy, cheesy, and a family favorite! It's perfect for a potluck, brunch, or easy Sunday side dish.
Servings: 8
Ingredients
- 1 (10.75-ounce) can cream of chicken soup (we used 98% fat free)
- 8 ounces sour cream light
- 16 ounces hash brown potatoes shredded and frozen
- 8 ounces ham diced
- 8 ounces sharp cheddar cheese cubed
- ¼ cup onions chopped
- ¼ teaspoon black pepper
- 1 cup Cornflakes
- 2 tablespoon butter melted
Instructions
- Spray a slow cooker with cooking spray.
- In a large bowl combine chicken soup, sour cream, hash browns, ham, cheese, onions, and black pepper. Stir to combine.
- Pour into slow cooker and cook for 2 hours and 30 minutes.
- In a small bowl, mix together corn flake cereal and butter. Toss to combine and pour over casserole, in slow cooker.
- Cover and cook an additional 30 minutes.
Video
Notes
- STORE leftover crockpot cheesy hashbrown potatoes in an airtight container in the fridge for 3-4 days.
- FREEZE it for up to 2 months. Thaw, if applicable, and reheat.
- Reheat. Preheat your oven to 375°F and reheat for 7-10 minutes, or until it’s warmed through.
- Or reheat it in the microwave until heated thoroughly. The time will vary depending on your microwave.
Nutrition
Calories: 358kcal | Carbohydrates: 17g | Protein: 16g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 72mg | Sodium: 866mg | Potassium: 342mg | Sugar: 1g | Vitamin A: 680IU | Vitamin C: 6mg | Calcium: 249mg | Iron: 2.5mg